Crisp Thin-Crust Pizza with Tapenade

Name: Crisp Thin-Crust Pizza with Tapenade
Yield: Serves 4 to 6 (Makes two 14-inch pizzas)
Cuisine: Italian
Ingredients: 2 cups, unbleached all-purpose flour (10 ounces) Gold Medal or Pillsbury - protein content no higher than 10.5 percent; 1/2 teaspoon, rapid-rise yeast or instant; 1/2 teaspoon, honey; 1/2 teaspoon, table salt; 3/4 cup, water plus 2 teaspoons, preferably filtered or spring, 100 to 105 degrees; 1/4 cup, olive oil; 8 ounces, whole milk mozzarella, shredded (about 2 cups); 1 (14.5-ounce) can, crushed tomatoes; 1 large clove, garlic minced or pressed through garlic press; 1 tablespoon, olive oil; 3 tablespoons, extra virgin olive oil; 1 1/2 cups, pitted kalamata olives; 2 tablespoons, shredded fresh basil leaves; 2 teaspoons, fresh rosemary leaves; 1 tablespoons, capers, rinsed; 4 , anchovy fillets, rinsed

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Appears in Cook's Illustrated January/February 2001

SERVES4 to 6 (Makes two 14-inch pizzas)

TIME2 hours, plus 12 hours rising

WHY THIS RECIPE WORKS

When developing our thin-crust pizza recipes, we were aiming for a slice of postmodern minimalism: a shatteringly crisp, wafer-thin crust with a deeply caramelized flavor that bore no trace of raw yeast or flour. For ease, we used a food pr...

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